Endives au Jambon Gratinées : La Recette Traditionnelle et Gourmande

2️⃣ Preparing the béchamel sauce
: In a saucepan, melt the butter over low heat.
With flour: add the flour and mix until you obtain a lightly golden roux.

With cornstarch: dilute it in 100 ml of cold milk before incorporating it into the melted butter.
Gradually pour in the milk while whisking and let it thicken over medium heat for 5 to 10 minutes.
Add nutmeg, salt, and pepper.
Off the heat, stir in the cream cheese (optional) for extra creaminess.
3️⃣ Assembling the gratin
: Preheat the oven to 180°C (350°F) (convection setting).
Pour 1/3 of the béchamel sauce into the bottom of a gratin dish.
Wrap each endive in a slice of ham and place them in the dish.

bechamel

Béchamel sauce

Salad

Cover with the remaining béchamel sauce and sprinkle generously with grated cheese.
4️⃣ Baking and serving:
Bake for 20 minutes until the top is nicely browned and bubbly.
Serve hot, with a green salad for added freshness.